I love to serve Strawberry Salsa with any dish that needs texture, brightness, or just a bit of something sweet. Mixed with hot jalapeños, fresh cilantro, some onions, and peppers, there’s more to this recipe than just fruit!
Sometimes a fresh, fruity topping is all you need to take your dish to the next level. If you’re planning on grilling up some meats or seafood sometime soon, consider serving it with this strawberry salsa!
It isn’t just sweet: I add both hot and bitter peppers, some onion for acidity, and a handful of chopped herbs. It’s tossed in a zesty lime dressing that takes just a few seconds to prepare. It’s easy, delicious, and nutritious. The whole package!
Read on to learn how to prepare strawberry salsa and some of the best ways to enjoy it, especially now that summer is in full swing. And for a bit of variation, I recommend trying my fresh peach salsa as well!
Strawberry Salsa Serving Suggestions
You can serve this with just a bowl of tortilla chips, but fruit salsas actually go well with a number of both sweet and savory dishes. Here are just a couple of combinations that I recommend:
- Chicken – Grilled chicken is the first pairing that comes to mind! Add a layer of fruity salsa to these grilled chicken fajitas.
- Seafood – Try with a plate of grilled fish, like this swordfish, sea bass or alongside blackened Cajun shrimp.
- Spicy Dishes – This salsa has a bit of a kick to it, and would go great with spicy dishes – for example, tender ropa vieja or tacos al pastor.
- Cheese – Strawberries are commonly paired with feta, gouda, or brie cheese. Add some crackers and bread to your plate, and you have a wonderfully refreshing charcuterie board!
INGREDIENT NOTES AND SUBSTITUTIONS
- Strawberries – Don’t use berries that are overly ripe and difficult to chop. You want fruit that’s juicy, but still firm. They’ll soften a bit more as they sit in the dressing.
- Onion – I use red onion for its crisp texture and sweet flavor. Yellow onions are your next best choice, but white onions are acceptable as a last resort.
- Bell Peppers – Green bell peppers, that are slightly less juicy and more bitter, are recommended. Yellow or orange can be added to the mix, but will make the overall flavor sweeter.
- Jalapeños – Be sure to remove the stems and seed these peppers to control the level of heat! Feel free to leave these out, if you dislike spice, or to add more if you want it spicier.
- Cilantro – This fresh herb is a constant in my homemade salsa recipes. Other herbs that go well with strawberries include mint, rosemary, and basil.
- Dressing – Toss the fruits and veggies in a simple dressing made from vegetable oil, lime juice and zest, sugar, salt, and pepper.
HOW TO MAKE STRAWBERRY SALSA
- Make the Dressing. Add all of the dressing ingredients to a bowl and mix to combine. Set aside while preparing the strawberries, vegetables, and herbs.
- Chop the Fruits and Vegetables. Dice the onions and seeded jalapeños. Add to the dressing and toss to combine. Allow the vegetables to sit in the dressing as you chop the strawberries, bell peppers, and cilantro.
- Marinate. Transfer the chopped berries, peppers, and herbs to the dressing mixture and mix well. Cover and transfer to the fridge to marinate for at least 30 minutes.
- Toss & Serve. When ready to serve, give the mixture a quick toss, and it’s ready! Plate with chips, fish, chicken, or cheese.
Can you freeze strawberry salsa?
Yes! It’s very easy to freeze. Simply store in an airtight container, and it will last for about 2 months. Let thaw in the refrigerator, if possible, or give a bit of time to soften at room temperature before serving. Note that everything will not be as crisp as fresh, but just as tasty.
How long does strawberry salsa last in the fridge?
It will last for up to 4 days. As time goes on, the flavors of each ingredient will begin to meld together, and they’ll all begin to disintegrate. Ideally, you want to eat all of it within 2 days or so.
Can I use frozen strawberries to make fruit salsa?
I usually say that frozen and fresh produce can be used interchangeably, but this recipe is an exception.
In a fruit salsa, you want your fruits and vegetables to be ripe, crisp, and fresh. Unfortunately, frozen strawberries tend to come out a bit mushy when thawed. You generally won’t get a clean dice, and they will quickly begin to break down among the lime juice.
- 2 cups fresh strawberries diced
- 1/2 cup red onion diced
- 1/2 cup green bell peppers diced
- 3 tbsp fresh jalapeños seeded and diced
- 1/8 cup cilantro chopped
- 2 tbsp vegetable oil
- 1 lime juice and zest
- 1 tsp sugar
- 1/8 tsp kosher salt
- ground pepper to taste
- In a mixing bowl whisk together the oil, lime juice, sugar, salt and pepper.
- Add the diced red onion and jalapeno and stir. Let sit and marinate while you dice strawberries, bell pepper and cilantro.
- Add strawberries, bell pepper and cilantro to the bowl and stir to combine. Season to taste, cover and refrigerate for 30 minutes.
- Stir again before serving with tortilla chips or use as a topping for grilled chicken or fish.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.